Corazon de Res con Vino

Author Notes

I found this 'corazon de vaca' (cow heart) at Kroger a few days ago and was excited about fixing anticuchos (Peruvian marinated beef heart kabobs), but Raul informed me our grill was not working, sooooo....I had to do something else with them: this recipe is similar to ones in Peru, Costa Rica and Honduras, using Beef Heart, which is really just very lean beef with a smooth texture and delicate flavor. Remove the outer layer of thin fat and the veins, then cut the meat into 1-inch pieces--don't be afraid of using a different kind of meat! The bay leaves and wine give this dish a memorable flavor and anyone who likes beef dishes would enjoy it! I happened to have a slightly sweet, fruity red wine on the rack so that's what I used, but a dry, woody red wine would be best! Enjoy! —BeijingRose

Serves
4

Ingredients

1
beef heart, veins and fat removed, meat cut in 1-inch pieces

1 tablespoon
oil

2
cans of diced tomatoes

1
onion, sliced

2
stalks celery

6
dry bay leaves

1 tablespoon
garlic powder

1/2 tablespoon
rosemary

1/2 tablespoon
oregano

1/2 tablespoon
ancho chili powder (OR Cayenne, if you want it hotter)

1 cup
dry red wine

1
can black beans cooked with onion, cumin and garlic

1 tablespoon
Adolf's meat tenderizer

In This Recipe

Directions

The night before you fix this dish, remove the veins and outer layer of fat, then cut the meat in 3- inch pieces (you'll cut them smaller later). Sprinkle meat with Adolf's Meat Tenderizer, then marinate the in one can of diced tomatoes, 6 bay leaves and other spices--I put the covered pot in the fridge overnight.

The next day, put your rice on to steam (this dish is always served with rice, or rice/quinoa) and get the oil sizzling in an iron skillet-- shake off the marinade and cut the meat into 1-inch pieces, then quickly fry the pieces for no more than 3-4 minutes, just to seal in the juices.

I use the original "marinade", plus an extra can of diced tomatoes, then toss in the freshly cut onions and celery and put in extra garlic powder. Add the meat and simmer for about 20 minutes, covered, just long enough for the vegetables to cook through. IMPORTANT: you do not want to overcook this meat because it can get tough and too chewy--I don't like rare meat so I do cook it about 20 minutes, which is quite enough. Turn off the heat and pour in the cup of wine and put the lid on for another 10 minutes. Stir and serve over rice.

Black Bean topping: can of black beans cooked with 1/2 sliced onion, and a pinch of cumin, black pepper and garlic powder (simmered about 15 minutes).